I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef.
I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
Perhaps you got what Argentines call tira de asado, which looks like this. If so, Argentines salt it well and barbecue it on a slow heat for about an hour, the majority of the time with the bone side to the heat. At home I would try cooking it in a very low oven for a couple of hours. Slow braising would also work.
If what you have lacks even the thin layer of meat you see in the picture then you got tira de asado after they took off the tapa (cover) de asado. Then you basically got stock bones. Make soup. (But skim off the abundant fat that will accumulate.)
Do they look like this?
If so, the traditional preparation is to braise them for a good long time at a low temperature (use a slow cooker, and keep it just simmering) in beef stock and onions. When they fall off the bone, take them out and remove any gristle, and re-assemble (for appearances sake).
Take your braising liquid, strain it, and boil it until it starts to thicken up. Add acid to taste (balsamic or wine).
I like to serve it on a bed of barley, and pour the sauce over.
This is tough meat, but very flavourful and it needs to cook slowly at a low temperature to soften the fibres.
hours in a fridge right ? It is not vacuum sealed, the butcher packed it in front of me. So what should I do ? (it is 5:30 PM now) Leave in the fridge and cook the meat before 3 PM tomorrow (and reheat at dinner time) Freeze the meat as-is (in the store-sealed package) Prepare the patties and freeze them now Other ? I don't have a microwave, I would defrost it in the fridge (I heard room.... But if I freeze the patties, can I pan-fry them right away ? Freezing should be safe, even though a friend of mine once tried to cook ground meat he had put in the freezer a few days before (right
I love the roast beef at cafeteria's such as Furr's & Picadilly.. What cut of beef
. On occasions I have managed to cook it all white but this is the exception not the rule. Does the size of pieces make a difference as to how well it cooks? Does size make a difference as to how I should cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do...When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white
were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing, so the slice I'm eating is brown on the outside and pink on the inside, maybe 1/2 thick). It also seemed much more tender. What happened here? The leftover roast seemed much better than the meat from the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure
tasted the blanched carrots against the original raw carrots. They tasted roughly the same. Maybe the blanched ones were slightly less bitter but I'm not sure I would consistently say that in a blind taste test. What difference in taste should I have noticed? Did I do something wrong? Should I have left them in the boiling water for longer than 15 s? The National Center for Home Food Preservation...The Cook's Illustrated How-to-Cook Library suggests blanching 3/4 lb baby carrots for crudités in boiling salted water until bright orange, about 15 s. I added a tablespoon of salt to almost four
I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day, the directions say to skim off the fat that forms on top of the liquid, reheat, and serve. What are the advantages of this method over serving immediately? Does it greatly affect the taste? And to refrigerate, should I keep the meat in the liquid and chill the whole pot? What's the best way to reheat?
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I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.
that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably the pinkest chicken I have ever eaten. Other than the color, the texture and color of the meat did not seem raw. I have a few questions: Might the exceptional color be due in part to the breed (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken